Over the years, the Commanderie has been one of the most popular rosés at Bottles, and the 2014 vintage is better than ever!  It has a gorgeous light pink/salmon color, and beautiful light red fruit flavors of tart strawberries and raspberries. The finish has an expressive mineral-laden zing that cleanses the palate and gets you ready for another bite or sip.

What do you have this with? Try Edible Rhody’s Heirloom Tomato Salad recipe.

This pairing works well because the wine has herbaceous aromas and flavors of basil, rosemary and oregano. These herbal notes contribute additional layers of complexity to the already delicious tomato recipe.

2014 Commanderie de La Peyrassol Rosé – Provence, France – A classic. Light watermelon notes and mineral tones from the region that made rosé a household name.

HEIRLOOM TOMATO SALAD WITH GORGONZOLA, SHAVED CAULIFLOWER, SWISS CHARD PESTO & CHERRY TOMATO-CORIANDER VINAIGRETTE

Chef/Owner Richard Allaire, Metacom Kitchen, Warren

This composed summer salad offers contrasts in colors, textures and temperatures while remaining simple and light. Each component can also stand on its own as an accompaniment to serve with a local fish, such as fluke or striped bass.

INGREDIENTS
3 ounces Gorgonzola cheese
1 head cauliflower (preferably purple), broken into florets
Kosher salt
1 lemon
8 tablespoons extra-virgin olive oil, divided
1 bunch Swiss chard, washed, stemmed and roughly chopped
10 fresh green basil leaves
¼ cup pine nuts, toasted
3 cloves garlic, 1 crushed, 2 thinly sliced
1 tablespoon unsalted butter
½ teaspoon red pepper flakes
1 teaspoon finely ground coriander seeds
1 pint cherry tomatoes, halved
1 tablespoon sherry vinegar
6 medium-sized heirloom tomatoes (preferably Cherokee Purple), sliced
Flaky sea salt to finish
Place Gorgonzola in freezer 2 hours before serving.

DIRECTIONS
Using a mandolin or sharp knife, shave 5 cauliflower florets into very thin slices (reserving remaining cauliflower for another use). Place slices in a bowl and add a pinch of salt, a few drops of lemon juice and 1 tablespoon olive oil. Set aside.

Place Swiss chard, basil, toasted pine nuts, pinch salt, 1 clove crushed garlic and 4 tablespoons olive oil in the bowl of a food processor. Let run about 30 seconds, or until all ingredients are well blended and smooth. Set pesto aside.

In a sauté pan, heat butter over medium heat with 1 tablespoon olive oil, red pepper flakes, ground coriander and 2 cloves thinly sliced garlic. Once the garlic is lightly browned, add cherry tomatoes and stir for 5 seconds. Remove from heat. Add a pinch of salt and vinegar. Cover pan with lid and let sit for 10 minutes to let the tomatoes break down slightly. Transfer to a bowl and top with remaining olive oil.

Divide Cherokee tomato slices among 6 salad plates. Add 3 dollops pesto to each plate. Spoon warm cherry tomato vinaigrette on top, then lay out shaved cauliflower around the plate. Remove Gorgonzola from the freezer and grate over tomatoes. Finish with sea salt and serve immediately. Serves 6 as a first course.

Visit EdibleRhody.com for an Edible Rhody Minute video with Chef Allaire to learn how to make his beautiful heirloom tomato salad.

Heirloom Tomato Salad Photo by David Wells.